Bursting with flavor and made in one pot in just 30 minutes, these red curry noodles are perfect for weeknight dinners! These noodles feature warming Thai-inspired flavors, a coconut-y sauce, and a bunch of vegetables.
If you're looking for a vegetarian dinner that is equal parts comforting and nourishing, these red curry noodles are it! They are made with Thai red curry paste, a blend of fresh vegetables, and soba noodles.
As with many of my one-pot pasta recipes, these curry noodles can easily be customized using whatever vegetables, grains, and proteins you have on hand.
Though this is by no means a traditional Thai recipe, it uses Thai red curry paste to invoke warming flavors (just like with my vegan chickpea curry recipe!). The curry paste is the backbone of these noodles, so you shouldn't need to purchase many new ingredients to try this recipe out.
Red curry noodles check all the boxes for an easy vegetarian dinner! Like my almond butter stir fry and cold peanut noodle salad, this dish is filled with savory flavors thanks to a few pantry staples.
Why this recipe works
- Quick & easy: These red curry noodles are made in one pot in just about 30 minutes. It's as simple as sauteing the vegetables, bring liquids to a boil, then cooking the noodles in the boiling sauce.
- Veggie-packed: Made with fresh broccoli, carrots and bell pepper for a veggie-filled meal.
- Flavors: Features Thai-inspired flavors from red curry paste, along with aromatic ingredients like garlic, ginger, and onion.
- Easy to customize: This recipe includes tips for using different types of noodles, proteins, and different vegetables (fresh or frozen).
- Dietary features: vegetarian, vegan, gluten-free optional (use tamari in place of soy sauce)
- Noodles: I like to use soba noodles in red curry noodles because they have a robust, nutty flavor. For a more neutral option try ramen noodles, lo mein (not usually vegan) or rice noodles. Any kind of stir-fry noodle works well. Rice noodles are a good gluten-free option. See tips below for noodle cook time.
- Thai red curry paste: I use Thai Kitchen brand because it is vegan. Some curry pastes have seafood in them, so if you’re vegetarian you’ll want to check the ingredients list. You can find red curry paste in the International foods section at most grocery stores.
- Coconut milk: Canned full-fat coconut milk makes the red curry sauce super creamy. For a lighter option, you can use lite coconut milk. Coconut milk beverage does not work here. Choose canned coconut milk, which is usually in the international foods aisle.
- Carrot coins, bell peppers, and broccoli: Mushrooms or red, orange, or yellow bell pepper are other good options. I use fresh veggies but frozen will work if added at the same time as the noodles.
- Soy sauce: I recommend using reduced-sodium soy sauce for a little more control over the saltiness of the recipe. Tamari or coconut aminos also work.
Heat a dutch oven or 6-quart pot over medium heat. Add sesame oil. Once hot, add carrot coins, green pepper and onion. Sauté until softened, about 6-8 minutes.
Sprinkle with salt and add the ginger, garlic, and curry paste. Adding the curry paste at this point allows it to toast, resulting in a richer flavor.
Sauté until the ginger and garlic are golden and aromatic, about 2 minutes.
Add coconut milk, vegetable broth, soy sauce, and sugar. Bring to a boil over high heat. Once boiling, stir in the noodles and broccoli florets.
Stir the noodles to prevent them from sticking together. Cook in the boiling liquid until the noodles and broccoli are cooked through. Cook time differs based on the brand of noodle you're using, but soba noodles tend to cook quite quickly (under 5 minutes).
Serve topped with a lime wedge, fresh chopped cilantro, sliced green onions and marinated baked tofu (optional).
- Using different noodles: The nice thing about soba noodles is that they cook in about the same time it takes to cook the fresh broccoli. If using a noodle that takes longer to cook (6+ minutes), I recommend adding the broccoli when only 4 minutes cook time is left on the noodles.
- Using frozen vegetables: These cook more quickly than fresh vegetables. Add at the same time as the fresh broccoli.
- Protein: Serve topped with baked tofu or crispy chickpeas for protein. Diced silken tofu would also go well with the noodles. For a quick protein source, edamame can be added at the same time as the broccoli.
- Green curry: An equal amount of Thai green curry paste works in place of red, though of course, the flavors will turn out slightly different.
- Gluten-free option: Soba noodles are gluten-free, so simply use tamari in place of soy sauce for a fully gluten-free recipe.
- Don’t skip the toppings! Add lime wedges and chopped cilantro to each bowl of red curry noodles for extra tangy flavor. You can even add finely shredded purple cabbage for a crisp texture.
- A note on authenticity: My take on red curry noodles is inspired by Thai curries because it uses Thai curry paste, but it is definitely not an authentic dish nor based on any particular dish. This dish is a cozy, warming, and flavorful noodle bowl with Thai flavors.
- Leftovers: Keep leftover red curry noodles refrigerated in a closed container for 3-4 days.
- Reheating: The noodles will soak up liquid as they sit. When reheating, add a splash of broth or coconut milk to loosen up the noodles. Reheat on the stovetop over medium heat or reheat single servings in the microwave.
- Freezing: I have not tried freezing this recipe, but please let us know in the comments if you give it a try!
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Red Curry Noodles (Vegetarian)
- 1 tablespoon sesame oil see note #1
- 2 large whole carrots peeled and sliced into coins
- 1 medium green pepper thinly sliced
- 1 small yellow onion finely chopped
- ¼ teaspoon table salt adjust to taste
- 1 heaping tablespoon fresh grated ginger
- 3-4 cloves garlic minced
- 3 tablespoons Thai red curry paste
- 15 ounce can full-fat coconut milk see note #2
- 3 cups vegetable broth see note #3
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon white sugar
- 8 ounces soba noodles see note #4
- 2 cups broccoli florets ~one medium crown of broccoli
- ¼ cup chopped cilantro for topping
- ¼ cup sliced green onion for topping
- lime wedges for serving
- Heat a Dutch oven or 6 quart pot over medium heat. Add sesame oil. Once hot, add carrots, green pepper, and onion. Sauté until softened, stirring occasionally, about 6-8 minutes.
- Add salt, ginger, garlic, and curry paste. Sauté until the garlic is golden and aromatic, about 2 minutes. Stir occasionally to avoid burning the garlic etc.
- Add coconut milk, vegetable broth, soy sauce, and sugar. Bring to a boil over high heat.
- Once boiling, stir in the noodles and broccoli florets. Cook over high heat until noodles and broccoli are cooked through. Stir occasionally to keep the noodles from sticking together.
- The dish is ready when the noodles are fully cooked and the broccoli is tender. Serve topped with fresh chopped cilantro, sliced green onions, and a lime wedge.
- Sesame oil: A neutral oil, such as canola or vegetable oil, can be used as needed.
- Coconut milk: Full-fat coconut milk works best, but lite coconut milk can also be used. Not to be confused with coconut milk beverage.
- Vegetable broth: I prefer to use vegetable bouillon dissolved in water, as it is more cost-effective and flavorful than broth.
- Soba noodles: These give a nutty, bold flavor. For a more neutral option, try ramen, rice or udon noodles. Cook time varies based on brand. Soba noodles and broccoli both cook in about 4 minutes. If using a noodle that takes longer to cook, wait to add the broccoli in until 4 minutes cook time remain.
- Frozen vegetables can be used in place of fresh. Add at the same time as the broccoli.
- Protein: I usually serve noodles with baked tofu or cubed silken tofu. Frozen edamame is another good option that can be added at the same time as the broccoli.
- Leftovers: Store leftovers in a refrigerated container for 3-4 days. Add a splash of coconut milk or broth before reheating.